Fall salad with chicken, apples and Butternut Squash
This fall salad has all of your favorite fall toppings like apples, butternut squash, pumpkin seeds, cranberries and more. It's easy to toss together and it's the perfect dinner or lunch because it's made with chicken. You'll love the easy homemade apple cider vinaigrette too!
Servings: 2
Ingredients
- 4 cups butternut squash cubed
- 1 tsp dried rosemary
- 1 teaspoon sea salt
- ¼ teaspoon pepper
- 1 apple diced (I used Honeycrisp)
- 2 green onion thinly sliced
- 4 cups kale or spinach chopped
- 1/3 cup dried cranberries
- 1/3 to asted chopped walnuts
- 2 tablespoons pepitas/pumpkin seeds raw or roasted and salted
- 6-7 ounces about 1 breast baked or grilled chicken breast (could also use pre-made rotisserie chicken)
Apple cider vinegar:
- 3 tablespoons extra virgin olive oil
- 1/4 cup apple cider vinegar.
- 1 clove minced garlic.
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400 degrees. Spread diced butternut squash on a large baking sheet. Drizzle with 1 tablespoon of olive oil and top with salt, pepper and rosemary. Toss to coat the butternut squash. Bake for 35-40 minutes, stirring halfway through.
- While the squash is roasting, prepare the apple cider vinaigrette. Place all of the ingredients in a small bowl or jar and stir or shake well. Store in the refrigerator until ready to serve the salad.
- When the squash is done roasting, assemble the salad. Place the chopped kale in a large bowl and top with roasted butternut squash, diced apple, green onion, dried cranberries, pepitas and chopped chicken. Mix with reserved apple cider vinaigrette and serve immediately.